man i sure do love me Cheddar Goulash with Cheese Dumplings this is the most different amazing dish tasty and kick spicy now for the Goulash 2cps chopped diced jalapenos 2tblsps butter, divided 2. onions,chopped 2-4 cloves garlic, sliced and divided 4lb no bone chuck roast, cubed in 1-inch pieces 1lb. pork tenderloin, cubed in 1-inch pieces 2lbs plum tomatoes, coarsely chopped 2.cans. (6 ozs) tomato paste 2cps green onion diced chopped 2cps bell pepper diced chopped 2cps. ketchup 4cps water 1/1/2tblsp.balck pepper 2cps.sweet corn 1/4 teaspoon salt 2cps medium Cheddar, shredded Cheese Dumplings: 1 1/2cps.flour 1 1/2tsps double-acting baking powder 1/4tsps salt 21/4cp(2ozs) mild Cheddar, finely shredded 2 eggs 1/4cp. milk Melt butter in a pan. Then, add onions and garlic to the pan and sauté until transparent. Trim any excess fat from chuck roast and pork tenderloin. Brown meat in butter with onions and garlic. Do not overcrowd the meat in the bottom of the pan. If necessary, brown meat in batches. When meat is cooked, remove from pan and set aside.Add second tablespoon of butter to pan and sauté tomatoes and peppers, remaining garlic. Cook tomatoes until soft. Add tomato paste meat, water and spices. Cover and let simmer for 1 1/2 hours or until meat is tender. Stir in shredded Cheddar cheese just prior to serving. now for the Cheese Dumplings Combine flour, baking powder, salt and Cheddar cheese in large bowl. Mix together egg and milk in measuring cup. Slowly pour liquid into flour while stirring batter. Batter should be stiff and sticky. Dip teaspoon into stew liquid to keep batter from sticking to spoon. Scoop a small amount of batter into teaspoon and drop onto top of stew. Allow room for dumplings to expand. Cover to cook.
Posted on: Sat, 27 Sep 2014 05:54:39 +0000
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